Effect of Sodium and Calcium Addition on Thermal Denaturation of Apo-α-Lactalbumin: a Differential Scanning Calorimetric Study
作者： P. Relkin , B. Launay , L. Eynard
DOI: 10.3168/JDS.S0022-0302(93)77321-X
关键词: Enthalpy 、 Lactalbumin 、 Heat capacity 、 Sodium 、 Differential scanning calorimetry 、 Crystallography 、 Circular dichroism 、 Denaturation (biochemistry) 、 Transition temperature 、 Chemistry
摘要: Abstract Changes of thermodynamic parameters related to thermal denaturation (5 100°C) commercial α -lactalbumin in Ca ++ -depleted form have been determined by differential scanning calorimetry. The thermograms obtained with dissolved distilled water show two peaks corresponding -free (apo- -lactalbumin) and bound (holo- forms, respectively. Because the sample contains both enthalpy change pure apo- is calculated from increase peak area versus added . transition temperature are also dependent on sodium concentration. heat capacity following linear variation apparent which various concentrations had added. Addition Na 2 -EDTA holo- lowers change, a glasslike observed during second heating run. same order magnitude as most published data different methods (circular dichroism, fluorescence, nuclear magnetic resonance) at much lower concentrations.
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